Chicken with California Raisin Molé
Recipe courtesy of California Raisin Marketing Board.
1 cup California raisins - divided use
Non-stick cooking spray
1 1/2 teaspoons vegetable oil
1/2 cup minced red onions
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon anise seeds, crushed
1 1/2 teaspoons chili powder
1/2 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons minced garlic
1/4 teaspoon ground cloves
1 teaspoon unsweetened cocoa powder
1 tablespoon peanut butter
1/3 cup chicken broth
Scant 1/2 cup (3 ounces) diced fresh tomatoes
6 boneless, skinless chicken breasts (about 4 ounces each)
Salt and ground black pepper to taste
- Lightly coat the bowl and blade of a food processor with non-stick cooking spray and purée 3/4 cup of the raisins to yield 1/4 cup of raisin paste. (The paste will be very sticky). Set aside.
- In a large, heavy skillet, heat the oil over high heat; add the onion and sauté, stirring frequently until golden brown. Stir in the crushed coriander and anise seeds. Then add the chili powder, sugar, cinnamon, garlic and cloves; cook the mixture for 1 minute over moderate heat, stirring constantly. Add the cocoa powder, peanut butter, chicken broth, tomatoes, raisin paste, reserved raisins and salt; simmer uncovered, stirring occasionally for about 10 minutes or until the sauce is slightly thickened and bubbly.
- Season chicken breasts with salt and pepper. Grill or broil the chicken until cooked through. Place each breast on a serving plate and surround with about 1/4 cup of sauce. Serve with warm tortillas.
Makes 6 servings.
Tip: Commercially prepared California raisin paste is available from food service and industrial suppliers.
Nutritional Information Per Serving (1/6 of recipe): Calories: 250; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 25mg; Total Carbs: 25g; Fiber: 3g; Sugar: 20g; Protein: 28g; Sodium: 105mg; Potassium: 585mg.
Recipe and photograph courtesy of California Raisin Marketing Board.